Pernod Ricard has appointed Mauve Croizat as executive vice president of finance and technology, effective 1 October 2026.
Croizat will join the alcoholic beverage group’s executive committee and report to chairman and CEO Alexandre Ricard. She will succeed Hélène de Tissot, who is leaving Pernod Ricard after 23 years to become global chief financial officer at Chanel.
Ahead of assuming the position, Croizat will become Pernod Ricard’s deputy chief financial officer on 24 August and work alongside de Tissot during the transition.
Croizat has spent almost two decades at Pernod Ricard, holding senior roles across finance, business development and general management in France, the US and Sweden.
Her previous positions include vice president of finance and administration at The Absolut Company and CEO of Pernod Ricard Sweden and Northern Europe. Most recently, she has overseen the implementation of the group’s global transformation programme.
De Tissot will leave Pernod Ricard on 30 September. She has served as executive vice president of finance and technology and as a member of the company’s executive committee for the past eight years.
Alexandre Ricard said: “Mauve is a proven strategic and operational leader with a track record of building highly successful teams. I would also like to warmly thank Hélène for her outstanding contribution to Pernod Ricard over the past 23 years and wish her every success in her new role.”
by Rafaela Sousa
Source: foodbev.com
Chang Smith, currently Glanbia’s chief digital and transformation officer, will become CFO designate with immediate effect. She will formerly take over as CFO and join the company’s board as an executive director on 31 March 2027.
Lallemand repositions Solyve as a dedicated F&B enzyme business, unifying its technical and customer-support capabilities. The move follows Lallemand’s acquisition-led expansion and wider industry investment in enzyme production and supply resilience. Enzyme innovations are targeting higher yields, longer shelf life, contaminant reduction, and improved beverage processing.
Barry Callebaut and Arla have launched a three-year partnership to reduce emissions linked to UK-sourced skimmed milk powder. Arla will provide annual farm-level carbon data and financially reward farmers adopting emissions-reduction practices. The initiative supports Barry Callebaut’s Scope 3 targets as both companies navigate challenging dairy and chocolate markets.
